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Food and Drink

How Alaska eats: We’re takin’ Hasselback

  • Author: Julia O'Malley
  • Updated: April 26, 2019
  • Published April 26, 2019
Hasselback beets with savory granola and orange-horseradish cream. (Kim Sunee)

Newsletter #45: Let the beet drop

Ever since I read her Hasselback beet recipe this week, Kim Sunée has got me on a Hasselback kick. I have been lining all kinds of things up between spoons, slicing them thin (and making “Baywatch” jokes on Instagram even though we all know it’s David Hasselhoff; I just LOVE using my Hasselhoff GIF collection). Hasselback is usually a potato thing, but man, beets are a great idea. Also been doing big fat carrots. Kim includes a recipe for an orange-scented, horseradish sour cream and some crunchy savory granola. The whole combo is fantastic.

Guess what else I’m into? Maya Wilson’s big, soft grocery-store style frosted sugar cookies at home. They are just so gorgeous, plus the kids love sprinkles.

Big, soft frosted sugar cookies

Who among you has a case of the sniffles? It appears to be going around. You might think about some of this lemon-chicken soup with rice? To go with it: a hot sauce kale salad with crispy chickpeas. Or Kim Sunée’s recipe for parsley-celery leaf salad with sautéed dates. And a warm tonic with birch syrup at bedtime.

[Read previous newsletters here. Find more Alaska recipes here.]

Celery and parsley leaf salad with sautéed dates

Let us welcome to the food reviewer stable Joey Carreon, who came to his review of Raising Cane’s Chicken Fingers with plenty of chicken-finger eating experience. He’s got everything you need to know before you go.

[Like to cook Alaska-style? Don’t miss a recipe. Get this newsletter delivered to your inbox every Friday: Sign up here]

Chicken finger combo basket at Raising Cane's Chicken Fingers. (Joey Carreon/ADN)

Thinking happy thoughts of your vegetable garden this year? Jeff Lowenfels, who I am told writes America’s longest-running weekly gardening column, has everything you need to know about starting seeds. And, if you don’t already, support local recipes and local news in general and subscribe.

Here’s hoping you feel the sun this week and it actually feels WARM.